Kale tabouleh salad
Ingredients
- 60g dry quinoa
- bunch of kale, sliced
- 1 small onion, diced finely
- juice of 1 lemon
- 1 tbsp olive oil
- handful chopped flat parsley
- 100g sundried tomatoes, chopped
- pinch of salt
Method
- Cook quinoa according to the packet instructions.
- Heat some of the oil in a pan on a medium heat.
- Add the kale and salt, and sauté until the kale changes colour to a brighter shade of green.
- Transfer to a large bowl and leave to cool.
- Pour the lemon juice into a small bowl and tip in the onion.
- Leave to marinate.
- Combine the quinoa, parsley and tomatoes with the kale, mixing thoroughly.
- Add olive oil to the lemon juice and onion, then whisk up and pour into the kale and quinoa mix.
- Toss all of the ingredients together and serve immediately.
